This deliciously, warming curry is perfect as the cold nights draw in! So quick, it’s ready in no time!
2 cloves of garlic
3 sun dried tomatoes
2 tbs curry powder (or paste of choice)
1/2 cup grated courgette 1/2 cup grated carrot (or sweet potato)
1/4 cup coconut cream flakes
1 1/2 cup boiling water 1 heaped tsp veg stock (or 1 cube)
1 can of chickpeas
2 handfuls spinach or other green leafy veg
Finely chop the onion, garlic and sun dried tomatoes by hand or in a mini chopper, transfer to a lightly oiled medium sauce pan and fry for 1-2 minutes. Meanwhile grate the courgette and carrot. Once grated add to the pan along with the remaining ingredients and cook for a further 5 minutes.
Optionally decorate with fresh coriander on top (if you have it!) Serve with coconut quinoa, rice or naan.